Zucchini Bread

This zucchini bread flavored with cinnamon and vanilla has crunchy pecans in every bite. It is easy to bake, super moist, and delicious.

The Story

Zucchini Bread and Motown Memories

I’m not quite sure where I found this zucchini bread recipe—maybe a magazine clipping or a handwritten note passed along—but I’ve been making it for over 40 years. In those early days of marriage, it was the only dessert I could consistently pull off that was actually edible. My father-in-law certainly thought so—it became one of his most requested treats.

Years later, when my kids were in college, they both returned home for Thanksgiving—friends in tow—and made a special request: “Mom, can you make some zucchini bread for us to take back?” Of course, I couldn’t say no.

So, I cranked up some old-school Motown and turned the kitchen into a full-family production line.
“Tony, measure the flour.
Shari, get the sugar.
Cheryl, shred the zucchini.
Bill, prep the mini loaf pans.”

The air was filled with the sound of laughter, terrible singing (with plenty of forgotten lyrics), and the warm aroma of cinnamon and sweet batter. In about 20 minutes, we had five batches of zucchini bread ready for the oven.

While the bread baked, the dancing began. There’s something magical about a kitchen filled with music, family, wine, and the smell of something homemade. And believe me, zucchini bread goes surprisingly well with a glass of wine and the electric slide.

Zucchini Bread

Annette Law

Moist and delicious, this has been called the best zucchini bread by so many people!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 12 people

Calories 327 kcal

Equipment

• 1 Loaf pans
• 1 Food processor
• 1 Peeler (optional)

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Ingredients

  

1x2x3x1/2x

• ▢ 3 eggs
• ▢ 2 cups sugar
• ▢ 1 cup vegetable or canola oil
• ▢ 2 teaspoons vanilla
• ▢ 2 cups zucchini
• ▢ 3 cups flour all-purpose
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 3 teaspoons cinnamon
• ▢ 1 cup chopped pecans toasted for optimal flavor

Instructions

 

• Preheat oven to 350˚.
• Beat eggs, sugar, oil, and vanilla together.
• Peel the zucchini and place it in a food processor. Chop zucchini until it has a thick consistency. Do not overprocess.
• Add zucchini to the egg and sugar mixture and beat until blended.
• Add flour, baking soda, baking powder, salt and cinnamon. Blend well. Stir in chopped pecans.
• Pour batter into greased and floured loaf pans. Bake at 350˚ degrees for 1 hour or until wooden tooth pick inserted in center comes out clean.
• Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire racks.

Notes

• Oven temperatures vary, so test the bread with a toothpick after 45 minutes
• Try adding ¼ cup of unsweetened applesauce for an even moister bread
• Zucchini bread can be baked in a muffin pan or mini loaf pans
• Zucchini bread can be frozen for up to 3 months

Nutrition

Serving: 1sliceCalories: 327kcalCarbohydrates: 60gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 41mgSodium: 321mgPotassium: 144mgFiber: 2gSugar: 34gVitamin A: 107IUVitamin C: 4mgCalcium: 36mgIron: 2mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword bread, cakes, zucchini

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